Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk


Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.

Thread Tools
Unread 09-28-2010, 09:37 AM   #16
somebody shut me the fark up.

bluetang's Avatar
Join Date: 08-06-10
Location: Stuart, Fl
Downloads: 0
Uploads: 0

We usually grind the trim and mix sausage. Right now we are "sausage wealthy".
Those riblets look real good, color me in on that one. Just happen to be going to Sam's today.
Homegrown 120 Gallon Reverse Flow, Homey, the Homegrown Kettle, 3 UDS's, 3 Stack Pro Q Excel 20, 18.5" Elderly(but not retired) WSM, 150lb Capacity Homegrown Electric and a CA gasserrrr
Bicycle Fast Polder Thermo, Indisputably Fastest Purple Thermapen, SAI Satay Grill

bluetang is online now   Reply With Quote

Unread 09-28-2010, 10:42 AM   #17
On the road to being a farker

qndummy's Avatar
Join Date: 11-17-07
Location: Simi Valley, CA
Downloads: 0
Uploads: 0

Gotta get me some ribs, those look great.
Still Trying!!
22 WSM, 18 WSM, Performer, OTG, Smokey Joe
qndummy is offline   Reply With Quote

Unread 09-28-2010, 11:47 AM   #18
Mister Bob
Babbling Farker

Mister Bob's Avatar
Join Date: 06-15-09
Location: Scituate, RI
Downloads: 2
Uploads: 0

Originally Posted by Scottie View Post
Here in Chicago, we call them rib-tips.... Cook and chop up into cubes. Put in half pan with your favorite sauce and cook for another 1 1/2-2 hours... enjoy...

That's what we call them and that's how we do them here in NY too!
Mister Bob, Pitmaster - Bob's Hogs. KCBS CBJ #31759 - IMBAS Certified MOINK Baller
Mister Bob is offline   Reply With Quote

Unread 09-28-2010, 06:41 PM   #19
Knows what a fatty is.
Join Date: 06-15-10
Location: pasadena, tx.
Downloads: 0
Uploads: 0

very nice!
larrymac360 is offline   Reply With Quote


pieces, ribs, St Louis, trim, Trimmings

Similar Threads
Thread Thread Starter Forum Replies Last Post
TASSO.....rib trimmings with PrOn kirkg Q-talk 18 02-02-2012 03:28 PM
Another idea for Spare trimmings Southern Home Boy Q-talk 6 08-25-2010 05:49 PM
Spare rib trimmings sausage follow up w/ pron bluetang Q-talk 5 08-16-2010 04:13 PM
Spare rib trimmings sausage bluetang Q-talk 3 08-13-2010 11:25 PM
For those that grind spare rib trimmings colonel00 Q-talk 2 07-24-2010 11:03 PM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


All times are GMT -5. The time now is 07:01 PM.

Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts